Archive for June 2016
Nominations Thread - July HC Dish of the Month">Nominations Thread - July HC Dish of the Month
Welcome to the Nominations thread for the July Dish of the Month. For those of you unfamiliar with the Home Cooking Dish of the Month (“DOTM”), our community selects a particular dish for each month and over the course of that month, members report on their preparation of that...
Read moreFresh Lasagna questions">Fresh Lasagna questions
Going to put together a fresh lasagna, and had a couple of quick questions regarding cooking temp and time. I usually cook my lasagna made with store bought noodles at 400...any adjustment I should make using fresh pasta? Also, should it be covered for some portion of the...
Read moreDehydrated Hashbrown Nightmare! Sticking, never browning, please help me. :(">Dehydrated Hashbrown Nightmare! Sticking, never browning, please help me. :(
Hi. I recently bought an eight-pack of dehydrated hashbrowns at Costco. They are Golden Griddle Hashbrown Potatoes, to be specific. I was excited because they didn't need to be frozen and I could cook one serving or seven and a half. (The amount of one little box). I've made frozen...
Read moreNeed help tweaking gingerbread cookie recipe">Need help tweaking gingerbread cookie recipe
My grandmother made Christmas cookies when I was a kid in the 1950s. Here's the recipe she typed up and gave to me. When I make it , the cookies taste very blah. What am I doing wrong? Here is the recipe, exactly as she typed it: Christmas Cookies Heat...
Read moreSlow-cooker macaroni and cheese">Slow-cooker macaroni and cheese
1. No, don't pre-cook. The best slow-cooker lasagna I've had uses dried, uncooked noodles. And there's a recipe in Roxanne Gold's book for baked penne that features uncooked tube pasta. 2. No egg is needed. Reading More May Cause Envy...
Read moreDizengoff Carrot Salad?">Dizengoff Carrot Salad?
Just tried the Chelsea Market outpost and was blown away, particularly by that carrot-pistachio salad. It's not in Solomonov's Zahav Cookbook, and Googling was nonproductive. Anyone have a similar recipe or ideas? Reading More May Cause Envy...
Read moreButterscotch Sauce Separation vs. crystallization">Butterscotch Sauce Separation vs. crystallization
My butterscotch sauce is separating and I do not know how to stop it. Initially, I was trying to prevent crystallization so I substituted some of the sugar with Karo. Then the separation was too obvious. My goal is to make my butterscotch sauce with a uniform thick...
Read moreCooking in Italy">Cooking in Italy
My son will be leaving Thursday for a 4 week Study Abroad trip to Italy. His group will be taking (2) weekend trips on their own to Venice and Lucca. They will have a small galley kitchen in both places they are staying (picture 10 college students piled...
Read moreHow to make tsukemen broth creamy and thick?">How to make tsukemen broth creamy and thick?
Hello dear Chowhound community, I love ramen and make good ramen myself. (White tonkotsu for 13 hrs, marinate my own eggs, make my own chashu, make my own noodles). While visiting Tokyo in March, I fell in love with tsukemen, to me it felt superior, the broth was just perfectly strong,...
Read moreHow do you know whether a cake needs refrigeration or not?">How do you know whether a cake needs refrigeration or not?
Refrigeration doesn't involve dehumidifying the air. The lower the temperature, the less water vapor the air can hold. This is reflected by "relative" humidity readings. So yes, the air in the refrigerator has less humidity, but it can't hold more (high relative humidity). Therefore, the cake can't lose as much...
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude